Peruvian Lomo Saltado

• 1 lb sirloin steak, sliced into thin strips1 lb sirloin steak, sliced into thin strips
• about 4 cups frozen french fries4 cups frozen french fries
• 1 large red onion, cut into thick wedges1 red onion, cut into thick wedges
• 2 tomatoes, cut into wedges2 tomatos, cut into wedges
• 3 cloves of garlic, minced3 cloves garlic, minced
• a splash of aji amarillo paste1 tbsp aji amarillo paste
• a glug of soy sauce2 tbsp soy saucea glug of gluten-free tamari2 tbsp tamari — swaps in 1:1; check the label says gluten-free
• a splash of red wine vinegar1 tbsp red wine vinegar
• a couple glugs of vegetable oil2 tbsp vegetable oil
• a big handful of fresh cilantro, chopped1/2 cup fresh cilantro, chopped
• cooked white rice, for serving3 cups white rice, cooked
• salt, to tastesalt, to taste
• black pepper, to tasteblack pepper, to taste

Steps

1. Cook the fries until crisp and golden using your preferred method (oven at 425F, air fryer, or deep fry). Keep them warm.
2. Slice the steak across the grain into thin strips and pat them very dry. Season with a little salt and pepper.
3. Heat 1 tbsp oil in a large skillet or wok over high heat until it shimmers and is nearly smoking. Sear the beef in a single layer, undisturbed, about 1 minute per side, until browned outside but still pink within. Work in two batches so it sears rather than steams. Remove the beef to a plate.
4. Add the remaining oil to the same pan. Add the onion and cook 1 to 2 minutes, until it softens slightly but keeps its crunch. Stir in the garlic and aji amarillo paste and cook 30 seconds.
5. Add the tomato wedges and cook about 1 minute, just enough to warm them without letting them break down.
6. Pour in the soy sauce and vinegar and let them bubble for 30 seconds. Return the beef and its juices to the pan, add the cilantro, and toss everything together for 30 seconds.
7. Stir the hot fries in at the very end so they catch the sauce but stay crisp. Taste and adjust the salt.
8. Serve right away over or next to white rice.